Your final 2012 Sylvester Manor CSA recipes from Diane Brush, to whom we owe our sincere thanks for her exceptional commitment to keep us using our weekly produce in new and exciting ways!

Moroccan Carrot Dip
Recipe from RecipeZaar

Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.

Tip the carrots and garlic into the food processor bowl, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and process again. With the machine still running, add the olive oil gradually. Allow to cool.

Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves (if using), and serve with lightly warmed flat bread or chips for dipping.

Yield: 4 – 6 servings

Sweet Potato and Black Bean Chili
Recipe from EatingWell.com

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Yield: 4 servings

This week from Diane Brush:

Beets in a Sweet Thyme Balsamic Glaze
Recipe from Wonderland Kitchen

Place vinegar, thyme, and honey in a small sauce pan. Simmer until honey is dissolved, thyme is fragrant, and vinegar is somewhat reduced. Remove thyme sprigs and drizzle sauce over beets. Sprinkle dish with salt and pepper and toss to coat.

Yield: 3 servings

Sweet Potato and Quinoa Salad
Recipe from Mark Bittman

If you haven’t already, cook the quinoa or other grain. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Put the sweet potato into a pot and add enough water to the pot to cover the sweet potatoes. Cook them it in boiling salted water until they’re tender, about 15 minutes; drain well.

Toss together the sweet potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add the rest of the dressing to taste (I used it all). Taste and adjust the seasoning, garnish with the chives or parsley and serve.

Yield: 4 servings

This week from Diane Brush:

Grandma Gwen’s Baked Beans
Recipe from Southern Living, June 2012

Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. (Cook’s note: I cooked four for five pieces of bacon in the skillet. Just enough to leave some bacon grease in the pan. I microwaved the rest of the bacon until it was very crisp.) Remove bacon from the skillet, and drain on paper towels, reserving desired amount of drippings in skillet. (I left about 3 Tablespoons of bacon fat in the pan.) Crumble bacon and set aside.

Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish. Bake at 350° for 1 hour.

Yield: 8 – 10 servings

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006

Roast eggplant and zucchini:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread on 2 oiled rimmed baking sheets. Roast vegetables, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley:
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

Yield: 8 servings as a side dish

This week from Diane Brush:

Garlic Green and Wax Beans
Recipe from Taste of Home magazine

Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside.

In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

Yield: 12 servings.

Frittata with Red Peppers and Peas
Recipe from Martha Rose Shulman, as seen in the NY Times

Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.

Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.

Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, light the broiler.

Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

Yield: 6 servings

This week from Diane Brush:

Orzo and Zucchini Salad
Recipe adapted from Martha Stewart

Bring a pot of salted water to a boil. Alternatively, you can use chicken broth, which will give the orzo a little more flavor. Add the orzo and cook until it’s tender, about 7 minutes. Drain the orzo and place it in a large bowl. Toss a couple of times to allow it to cool a bit.

In a large frying pan, heat 1 tablespoon of olive oil. When hot, add the zucchini and the garlic. Saute until the zucchini is cooked to your liking. It should be crisp tender in about 5 minutes. Season to taste with salt and fresh pepper.

Add the zucchini to the orzo. Pour on the vinegar and the remaining teaspoon of olive oil. Add the basil and toss until combined. Season with salt and pepper to taste.

Yield: 4 servings

Cajun Jambalaya
Recipe from Emeril Lagasse at foodnetwork.com

*Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

In a bowl combine shrimp, chicken and Creole seasoning, and using your hands, make sure the chicken and shrimp are completely covered in seasoning.

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Yield: 4 servings

This week from Diane Brush:

Sautéed Sweet Potato Greens
A Bitten Word Recipe

Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.

Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.

Add stem pieces and sauté until tender, about 5 minutes.

Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Sweet and Savory Sweet Potato Leaves
Recipe from Coon Rock Farm

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent,about 5 min. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and cook 5 min until wilted. Stir in the cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 min. Season to taste with pepper. Sprinkle with pecans before serving.

Green Bean Salad
Recipe from Ellie Krieger at foodnetwork.com

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Yield: 4 servings

Roasted Plum Tomatoes
From Pete Dandridge adapted from A New Way to Cook by Sally Schneider

Roasted with a bit of olive oil, salt, pepper and garlic. 450 oven for 30-35 min.

SO easy and delicious!

This week from Diane Brush:

Roasted Tomatillo Salsa
Recipe inspired by Rick Bayless

Put the tomatillos, garlic and peppers on a rimmed baking sheet, and roast them under a broiler until the tops are blackened a bit. This should take about 5 minutes. Remove the baking sheet from the oven and flip everything over and roast the other side for another three to four minutes until the second side is blackened a bit as well. The tomatillos should be fairly soft at this point. Let them cool for a few minutes.

Put the tomatillos, garlic, peppers, cilantro and 1/4 cup of water into a blender. Include any juices that remain on the baking sheet. Blend until everything is coarsely pureed. Pour the salsa into a bowl and stir in the chopped onion. Season with salt to taste. (I used 1/2 teaspoon.)

Yield: ~1 cup of salsa

Chicken Tortilla Soup
Recipe from Cooking Light, September 1997

Heat olive oil in a Dutch oven over medium-high heat. Add onion and saute until the onion is soft, about 5 minutes. Add the garlic and saute for another 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream, if using.

Yield: 8 cup-size servings

This week from Diane Brush:

Tomato Peanut Soup
Recipe from Food Network Magazine

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.

Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches. Season with salt and black pepper.

Ladle the soup into bowls. Suggested toppings, if desired: creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil.

Yield: 6 servings

Fresh Corn with Shrimp and Cherry Tomatoes
From Real Simple

Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes. Remove from heat and transfer to a large bowl. Allow to cool slightly. Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste. Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.

Serves 6 to 8

This week from Diane Brush:

Toasted Corn, Cherry Tomato, and Edamame Salad
Recipe from Fine Cooking, July 2009

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Yield: 4 – 6 servings as a side dish

“Use a Spoon” Chopped Salad
Recipe slightly adapted from Eating Well November/December 2011 issue

Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.

Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.

Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add feta cheese and almonds and toss to combine.

Yield: 8 servings

This is a great riff on Scandinavian cucumber salad.   Make it an hour before you want to serve it so the flavors can blend.  It’s delicious! -Diane Brush

Spicy Pickled Cucumbers
Inspired by Tyler Florence

Combine all of the ingredients in a bowl and toss well. Let rest for an hour for the flavors to meld.  Prior to serving, taste and season with salt and pepper if necessary.

Yield:  6 servings

Italian-Style Eggplant
Inspired by Mark Bittman

Cut the eggplant into rounds that are 1″ thick.  Discard the top and bottom of the eggplant.  Make several shallow cuts on both sides of the eggplant rounds.  Mix the olive oil with the minced garlic and rub it into both sides of the eggplant rounds.  Slice the tomatoes into thick slices (about 3/4″ thick).  Brush them with some of the remaining garlic oil and season with salt and pepper.

Make stacks of the cooked eggplant, mozzarella cheese and grilled tomatoes.  Garnish with basil.   Season with salt and pepper and serve.

8 servings

From our recipe guru Diane Brush:

Swiss Chard and Sweet Potato Gratin
Recipe ever so slightly adapted from SmittenKitchen

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make Bechamel sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Yield: 10 servings

Baked Flounder with Tomatoes and Basil
Recipe from Bon Appetit Magazine, September 2011

Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.

Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

Yield: 4 servings

This week from Diane Brush:

Grilled Chicken with Pesto and Marinated Tomatoes
Recipe from Fine Cooking, August 2002 issue

Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness. Combine the pesto with 2 Tbs. of the lemon juice and rub over the chicken in a nonreactive dish.

Cut each tomato in half. Gently remove the seeds with your fingers, coarsely chop the flesh, and put it in a bowl. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 Tbs. lemon juice, 1 tsp. salt, and a generous amount of pepper. Pour this over the tomatoes and combine well.

Oil the grill so the chicken doesn’t stick. Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill, turning once, until golden on both sides and cooked through, 4 to 6 minutes total. Transfer the chicken to a platter and serve hot or at room temperature. At the table, spoon the tomatoes over the chicken.

Yield: 4 servings

Tzatziki Potato Salad
Recipe from Smitten Kitchen

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. If your potatoes are small, this should take about 20 minutes or so. Drain potatoes and let them cool completely.

Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.

Grate the cucumber on a box grater or in the food processor (using the grating blade) and remove some of the excess by pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.

Once potatoes are cool, cut them into chunks. Add to sauce and stir to coat. Adjust seasonings to taste. Either eat immediately or keep in the refrigerator for up to three days.

Yield: ~10 servings

These recipes are from Chef David Lapham (www.chefdavidlapham.com), who has been volunteering each Saturday morning to help us learn how to handle some of our challenge vegetables.

Here are David’s recipes for patty pan squash:

Patty Pan Squash Tempura (Hors d’Ouevres for 12)

Ingredients
-6 patty pan squashes, each sliced through stem and cut into 4 pieces
-Enough cooking oil to cover 1 inch of bottom of pan
-Tempura batter: 1 cup flour, ½ cup beer or club soda, pinch salt, pinch cayenne pepper
-Dipping sauce: 2 sliced scallions, 2 tbsp rice wine vinegar, ½ cup soy sauce, grated ginger
-Salt to taste

Procedure
Combine batter ingredients in a bowl until well incorporated and very smooth. Let rest for ½ hour or more. Combine dipping sauce ingredients and set aside. Preheat oil to 375°F in a large, heavy pan on stovetop. Dip each piece of squash in batter and place in oil, in batches. Fry until golden brown, about 3-4 minutes. Remove and place on plate lined with paper towels. Sprinkle salt on tempura while still warm. Serve with dipping sauce.

Roasted Patty Pan Squash with Herbed Chickpeas (Serves 4)

Ingredients
-2 cups canned chickpeas, rinsed
-2 pounds patty pan squash, each sliced through stem and cut into 4 pieces
-Extra virgin olive oil
-1 tbsp chives, chopped
-1 tbsp cilantro, chopped
-1 tbsp mint, chopped
-1 tbsp lemon zest
-1 tbsp freshly squeezed lemon juice
-Salt and freshly ground black pepper to taste

Procedure
Preheat oven 400°F. Place sliced patty pan sections in a baking dish large enough to accommodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool. While the patty pan squash is roasting, combine the herbs, lemon peel, lemon juice, black pepper, salt and a drizzle of olive oil in a bowl and mix well. Toss the drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator for at least ½ hour. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. Alternatively, you can also toss everything together in a salad bowl and serve.

Fun summer recipes from Diane Brush using zucchini and jalapeño!

Grilled California Pizzas
Recipe by Ina Garten

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it’s hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish. Squash sauteed in a little olive oil and garlic is a delicious topping. Drizzle each pizza with 1 tablespoon of olive oil and season with salt and pepper. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Yield: 6 individual pizzas

Mexican-Style Slaw with Jícama, Cilantro & Lime*
From Fine Cooking Magazine, August 2006

*Farmer’s note: This looks incredible, but if you want to make it out of our cabbage you should get over to the farmstand ASAP.  Since we pulled the plants entirely last friday due to our cabbage moth issue, we’re selling the last of the harvest (only a handful of heads left) at the stand Thursday, Friday, Saturday of this week.  I would head over as soon as you can if you want to try this out.  Thanks for your understanding!  -Bennett

Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.

If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.

In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.

Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry. Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.

Yield: 6 – 8 servings

These recipes are from Chef David Lapham (www.chefdavidlapham.com), who has been volunteering each Saturday morning to help us learn how to handle some of our challenge vegetables.

Here are David’s ideas for purslane:

Tomato, Cucumber and Purslane Salad (Serves 6)

Ingredients
-1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
-1 medium tomato, chopped
-1 bunch purslane, thick stems removed, leaves chopped (about 1/2 cup chopped purslane)
-1 minced seeded jalapeno pepper
-2-3 tablespoon fresh squeezed lemon juice
-Salt to taste

Procedure
Combine all ingredients in serving bowl. Season with salt.

Chilled Zucchini Soup with Purslane Garnish (Serves 6)

Ingredients
-1 tablespoon extra virgin olive oil, plus more for drizzling
-1/2 half onion, chopped
-1 garlic clove, chopped
-1/2 teaspoon thyme leaves
-1 bay leaf
-4 small zucchini, sliced; plus long zucchini shavings for garnish
-3 cups chicken stock (unsalted or low sodium, if possible)
-1 tablespoon shredded basil
-1 cup purslane
-Salt and freshly ground black pepper

Procedure
In a large saucepan, heat 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the stock and bring to a boil. Simmer for 30 minutes. Discard the bay leaf and stir in the shredded basil. Working in batches, puree the soup in a blender until very smooth. Transfer to a large bowl. Let cool at room temperature for 1 hour, then refrigerate soup for another 3 hours, until thoroughly chilled. Season with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.

Note: You can make this soup a day or two in advance! Also, a dash of cream adds a layer of richness.

These recipes have been assembled by Chef David Lapham (www.chefdavidlapham.com), who has been volunteering each Saturday morning to help us learn how to handle some of our challenge vegetables.

Here are some of David’s favorites for zucchini:

Zucchini Fritters (Serves 8)

Ingredients
-6 tbsp. oil (canola or safflower)
-2 medium yellow onions, peeled and finely chopped
-4 medium zucchini, trimmed and grated on large holes of grater
-1 egg, lightly beaten
-2 tbsp. flour
-Salt and freshly ground black pepper

Procedure
Heat 2 tbsp. of oil in skillet over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft, about 5 minutes. Set aside and let cool. Meanwhile, working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a medium bowl. Add onions, egg, and flour to zucchini, season to taste with salt and pepper. Mix well until thoroughly combined. Heat remaining 4 tbsp. of oil in same skillet over medium heat. Gently form zucchini mixture into 8 patties about 1/2″ thick. Working in batches, fry patties in hot oil until browned and crisp, 2-3 minutes per side. Transfer fritters with a slotted spatula to paper towels to let drain, and season with salt while still hot. Serve fritters with dollop sour cream on top of each.

Moroccan Zucchini Salad (Serves 8)

Ingredients
-10 small zucchini (about 2lbs)
-2 minced and peeled garlic cloves
-1 tsp. ground cinnamon
-1 tsp. paprika
-4 tbsp. fresh lemon juice
-4 tsp. white vinegar
-2 tbsp. olive oil
-Salt and freshly ground black pepper

Procedure
Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water. Mix together garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini. Serve at room temperature.

These recipes have been assembled by Chef David Lapham (www.chefdavidlapham.com), who has been volunteering each Saturday morning to help us learn how to handle some of our challenge vegetables.  

Here are some of David’s solutions for kale:

Raw Kale Salad with Parmesan, Pine Nuts and Lemon Vinaigrette  (Serves 4-­5)

Ingredients
-8 cups very thinly sliced kale (stems removed)
-11⁄2 tablespoons fresh lemon juice
-3 tablespoons extra virgin olive oil
-3 tablespoons toasted pine nuts
-1/4 cup parmesan cheese, finely grated
-1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper

Procedure
In a large serving bowl, combine all ingredients except kale. Add kale and toss thoroughly to combine, and allow to rest 5-10 minutes. Toss again before serving, adding more cheese, salt, or pepper, if desired.

Garlicky Kale (Serves 4-­5)

Ingredients
-1 pound kale, stems and center ribs discarded and leaves coarsely torn
-1/2 tablespoon minced garlic
-3 tablespoons extra virgin olive oil
-1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
-squeeze fresh lemon juice

Procedure
Cook kale in 6-quart pot of boiling salted water, until almost tender, 5 to 7 minutes. Drain in a colander and transfer kale to an ice bath to stop cooking. Drain when kale is cool. Cook garlic in oil in same pot over medium heat, stirring, about 30 seconds. Add kale, salt, and pepper. Cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

Kale Chips (Hors d’Oeuvres Portion)

Ingredients
-1 bunch kale
-1 tablespoon extra virgin olive oil
-kosher salt and white pepper, to taste
-smoked paprika, to taste (optional)

Procedure
Preheat oven to 350 degrees. Wash kale and pat dry with a paper towel. Remove stems and ribs of kale. Tear into 2-inch (or larger) chunks and place into a bowl. Drizzle olive oil on top and mix well. Sprinkle with salt, pepper and smoked paprika. Spread kale across a lined baking sheet. Bake for 20 minutes, or until each piece has dried up. Let cool and serve.

Purslane – Weed It or Eat It?
Sandra Mason, University of Illinois

“…With purslane aficionados the preference is in eating fresh young plants, and especially young leaves and tender stem tips. The taste is similar to watercress or spinach. Use purslane in salads or on sandwiches instead of lettuce or pickles. Next time order a ham and purslane on rye. Purslane can also be cooked as a potherb, steamed, stir-fried or pureed. It tends to get a bit slimy if overcooked. It can be substituted for spinach in many recipes…”

Produce recipes: Purslane
Prairieland Community Supported Agriculture

“…Think of it as a weed, and you’ll be missing out on one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it’s been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100g portion…”

From our recipe guru, Diane Brush—

Eggs with Purslane (Huevos con Vergolagas)
Recipe by Diane Brush

Heat butter on medium high heat in a medium-sized skillet. Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly. Add eggs and stir gently to keep from sticking as with scrambled eggs. Continue cooking until eggs are firm. Season to taste with salt and pepper. Serve with salsa, if desired.

Yield: 2 servings

Buttermilk Summer Squash Soup
Recipe from 101 Cookbooks

Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender – a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender – a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 20 minutes.

Puree with a hand blender. If you like a silkier soup, pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning – adding more salt if needed. You can top the soup with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper – but it’s perfectly good straight as well.

Yield: 6 – 8 servings